Well, I’ve finally solved “The Great Taco Dilemma” in our house. You see, there’s been a long-running disagreement over which tortillas to use. The kids like those big, floppy, mass-produced white tortillas, while I’ve always favored the smaller, more authentic corn tortillas that are so good when served at the local tacquerias. But as my husband usually points out while grappling with a rapidly-disintegrating taco, the store-bought versions just crumble in half. Now, I’ve had a revelation– homemade tortillas that strike that perfect balance. Soft and pliable because they’re made with wheat, yet with the homemade feel of authentic tortillas. I hadn’t tried making my own before because I wasn’t convinced that there could be much difference in quality. The fact is, store-bought tortillas don’t even come close. And you can roll them out and fry them up in about 10 minutes flat. That is 10 minutes well spent, my friends.
Now that the tortilla situation is resolved, we’ve been enjoying the heck out of homemade tacos. In the time it takes me to roll one dough ball out, another tortilla has completed the frying process. It’s quick– just 30 seconds on each side. The ones seen here are a delicious classic Americanized version. We used this fresh tomatillo salsa and this homemade taco mix. If you’re up for a more a little more variety, this or this recipe are fabulous options. Whichever you end up trying, these tortillas are the perfect canvas to showcase amazing flavors. I also love the fact that I can make these as healthy as I want. Traditionally, tortillas are made with lard, but I like to use grass-fed butter along with organic white whole wheat flour. Feel free to use shortening or lard and all-purpose flour, if you want. One note about rolling the dough out– roll it as thin as you possibly can (see the photograph). The tortillas also keep very well in the refrigerator for several days, as long as they’re in an airtight bag. Freezing them is also a great option. Enjoy!
The Recipe: Homemade Tortillas
(makes 11)
9 ounces (2 cups) white whole wheat flour (all-purpose can be substituted)
1 1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 cup cold unsalted butter, cut into cubes (shortening or lard can be substituted)
2/3 cup warm water (not fully hot)
In a large bowl, whisk the dry ingredients together. Cut in the butter with a pastry blender or a fork. Mix in the warm water with a fork. The mixture will be a shaggy mess at this point. Knead on a lightly floured surface for 3-4 minutes, or until smooth. Adding more flour to the surface as necessary. Roll into 1 1/2 ounce balls. Place on parchment paper and cover with a kitchen towel for 1-2 hours.
On a lightly floured surface, roll the dough balls out until they are paper thin. Try to maintain a circle, but it doesn’t have to be perfect. Heat a dry cast-iron skillet on medium-high heat. When hot, place the tortilla in the pan and cook each side for about 30 seconds, or until the tortilla begins to lightly brown in some spots. Keep a watchful eye so it does not burn.
Meanwhile, roll out another dough ball and place in pan when the current one is done cooking. Continue the process until all the tortillas are made. As each tortilla is done, place and cover them in a towel lined basket to keep them warm. Enjoy!
Thanks for stopping by Relishing It today!
xo
Laurie
Relishing It 